I recently made this Hokkaido Milk Bread again but with a lot more starter due to inventory and time constraints. It worked out quite well, so I wanted to share this variation on the recipe. I was working off the cuff rather than doing hydration math, which you may have noticed I enjoy. I also enjoy “hmm, let me add less milk to compensate for the extra wet starter…hmm, the dough is still wet, let me add more flour.”
As a result the final dough weight is ~1766g vs the original recipe ~1541g. I used bigger loaf pans. I think I could have gotten away with tall bread in regular loaf pans, but I can’t promise this since I didn’t try it.
Method is the same, minus the original special starter built. I also didn’t cool the melted butter and tangzhong, but rather mixed them with the cool milk and eggs. Therefore, the resulting dough was warm, in the 80s F. This combined with the large amount of starter made possible a bulk fermentation that was only 2.5 hours (in a lit oven). Shaping took about 20 minutes, and the final proof was about 3 hours at room temperature.
390g 100% hydration starter (hypothesis regarding the nice Maillard: I did extra feeding of my starter. I grew it to max straight from the refrigerator, then fed it and grew it to max again.)
200g tangzhong (170g milk + 30g bread flour)
650g flour (400g bread flour +250g all purpose)
114g (1 stick) melted unsalted butter